N. 19 - Salvador (Pimenton, Saffron, Seafood Essence)
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How you season a dish sets you apart.
This bold blend works wonders in soups, stews, rice, and fish dishes. But really: use some at your next dinner party, and watch guests' faces when they take the first bite.
Photography by James Ransom
Details & Materials -
Pimenton, saffron, seafood essence
Care & Notes -
Keep the lid closed and store at room temperature.
Meet the Maker
New York, NY
Founded by former chef Lior Lev Sercarz (our Food52 spice expert), La Boîte à Epice, located in New York City, is a spice lab unlike any other. Sourcing herbs and spices from all over the world, Lior creates blends that have earned him a spot on many chefs’ speed-dials: Daniel Boulud, Eric Ripert, and Marc Forgione all spice up their signature dishes with Lior’s masterful blends.View Full Profile
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